Method: Cake1. Boil the beets until soft, and then drain and allow to cool a little. Rub the skins off, and then mash until smooth. 2. Preheat the oven to 350F.3. Put the beet puree, ginger, egg yolks, honey, vanilla extract and olive oil in a bowl, Whisk together. 4. Add the baking powder, polenta, orange juice and juice, salt, allspice, cinnamon and flour and mix. 5. In a separate bowl beat the egg whites until stiff, and fold them into the mixture.6. In a 10-inch springform pan (I only have a 9 inch) grease and flour the cake tin. 7. Pour in the mixture. Bake for around 35min until spongy. (a toothpick should come out clean).8. Allow to cool.

1 comment:

Thank you for posting his recipe! I made it yesterday with red beets and truly, this is one of the yummiest cakes I have eaten. I never would have thought to make a beet cake. I'm also a huge cornmeal fan and like that this recipe uses honey instead of sugar.

I've been enjoying your blog for a couple of months now. Lovely photos and amazing recipes.